Barbecue short ribs, now there’s some superior flavor. Flavor which is available in good, tidy little packages even the spouse can appreciate. I will let you know what, do not buy the meat back ribs on the store.
Buy the quick ribs. You can either opt for the brief (2-3 inch) riblets or go for those with the person bones; it is as much as you. Now these BBQ brief ribs have a lot more taste when cooked right, but additionally they have more meat, fat, and that connective tissue and this could be powerful if you do not barbecue it correctly.
This connective tissue – or, collagen, is tough and sinewy when it is undercooked. But if you take note of your temperatures, around 160-170F, this will start to soften away and impart some delicious flavor to your BBQ short ribs. Now you will wish to lightly coat your ribs with some oil so that your barbecue rub will stick to it. Coat them pretty good. Here at Chef Michael’s we use our Texas Model Mesquite for our BBQ short ribs. Not too candy and that good mesquite taste smoke.
Shortribs
Then, as with most things which we barbecue, we will wrap them up tightly and place them in the fridge for a number of hours. In the event you even have the time, overnight can be better.
Now when we are talking about ribs, particularly the ribs, our goal is to get each the rib meat hot sufficient so that the fats and the connective tissue starts to melt away. This would be around 190F. Not more than that. You could even stop at 180F since after you pull it off of the grill and let it relaxation for a few minutes it will continue to cook.
Now for the fire, after it has heated up you’ll be able to throw your soaked wood chips on there and let the smoke do it’s job. The entire process can take about 4 to five hours in case you are smoking these BBQ short ribs. But it is so well worth the wait. And as always, towards the tip if while you want to slather on some of your own home-made BBQ sauce – if that is the way you need to go with your barbecue ribs.